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Asked Jan 30, 2021 by Deborah S.
I am looking for the recipe for 'Ikarian braised pork". Deborah S.
Answered by Lynn Clark
Hi Deborah - Here is the recipe - Ikarian Braised Pork. Best, Lynn C.
Read MoreAsked Jan 28, 2021 by Shawn M.
On occasion I prefer to print out recipes (YES I belong on the insurance commercial about how not to become your parents!) Is there a way to do this?
Answered by Lynn Clark
Hi Shawn - If you are looking at the recipe on a laptop or desktop computer, there is a black and white button to the left of the ingredient list that says, "Print." If you're using a smartphone or iPad, you can simply print as you would any webpage or document from your phone. Hope that helps! Best, Lynn C.
Read MoreAsked Jan 27, 2021 by Patricia G.
I believe I saw Matthew Card making a Szechuan Pepper recipe with beef chunks but can't find the exact recipe. Anyone remember the exact title for this?
Answered by Lynn Clark
Hi Patricia - I \think\ it's this recipe for Taiwanese Beef Noodle Soup. I'm pretty sure this is the only recipe with both beef and Sichun peppercorns that we've done on the show. If it's not this one, let me know! Best, Lynn C.
Read MoreAsked Jan 25, 2021 by Jean D.
We do not have a grill; it would be helpful if you included broiler instructions (heat level and time, etc.)in recipes that can be adapted. This omission excludes me from trying many of your recipes. Thanks, Jean D.
Answered by Lynn Clark
Hi Justi - I don't know specifically how the broiler works with your electric oven, but most electric ovens have a broiler setting that heats an element at the top inside the oven. Good luck and enjoy the recipes! Best, Lynn C.
Read MoreAsked Jan 20, 2021 by Roger M.
Any subs for fish sauce
Answered by Lynn Clark
Hi Roger - A combination of soy sauce and minced anchovies would be a great substitute. If anchovies are not an option then a combination of equal parts soy sauce and vinegar will work pretty well too. Hope that helps! Best, Lynn C.
Read MoreAsked Jan 13, 2021 by Naline L.
Have lots of Meyer lemons -what are great uses for them
Answered by Lynn Clark
Hi Naline - Any of the new recipes inspired by our travels to the Amalfi Coast would be great using Meyer lemons. The Meyer lemon is much closer to the type of lemon grown in the Amalfi region than typical supermarket lemons. You can find the story and recipes here. Another great use would be to make jars of preserved lemons and curd. If you're up for it, I'd do some actual canning and make multiple jars of both that can keep indefinitely. You can use the preserved lemons to make a tangia. Additionally, you could make sorbet, lemonade, chutney or marmalade (again, I'd make multiple jars and give away to lucky friends), make meyer lemon vodka by steeping meyer lemon peel in vodka, any lemon cake recipe...the options are basically endless if you're willing to commit to a lot of lemon-y dishes and desserts for a while! Lucky you! Best, Lynn C.
Read MoreAsked Jan 12, 2021 by Anthony M.
Can I use brown rice pasta as a substitute for regular pasta in Spaghetti Puttanesca
Answered by Lynn Clark
Hi Anthony - I would not substitute for gluten-free pasta in this particular dish. Since we use a smaller amount of water in order to use the pasta starch to thicken and concentrate the sauce I would be concerned that the rice pasta would get stuck together and become mushy. Generally speaking, gluten-free pasta is best when cooked in a lot of water (5-6 quarts) and stirred often to keep from sticking together. Also, there is some concern that there is arsenic present in rice so you'd want to drain the pasta and not use that water in your finished dish. Hope that helps! Best, Lynn C.
Read MoreAsked Jan 11, 2021 by Kim V.
Hi Lynn, can I confer with you or anyone at Milk Street about my 12" all clad saute pan? This is what my 8 year old pan looks like after sauteeing chicken breasts on medium heat in olive oil. I hate it; I'm not using high heat, I promise. It takes a day of soaking. I'm ready to ditch it and buy a carbon steel or a larger cast iron (I have a 10"). Looking for product/brand suggestions? Website not letting me upload photo. So you'll have to imagine a scorched looking pan. Thanks. Kim [email protected]
Answered by Lynn Clark
Hi Kim - Unfortunately, this can happen - it's usually polymerized oil that gets stuck on your pan - and it can happen at any heat, really. Have you tried Bar Keeper's Friend to restore your pan? I can imagine how your pan looks and, trust me, mine look the same sometimes. I usually give it a scrub with Bar Keeper's Friend and it's back to new in no time. You can certainly replace it with carbon steel or cast iron, but those both require a fair amount of maintenance too since they need to be seasoned regularly. I'd get some Bar Keeper's Friend and give the pan a scrub down once a week. I personally prefer the powdered version to the more "soft scrub-like" version, since I think the powder is a bit more abrasive (in a good way). Hope that helps! Best, Lynn C.
Read MoreAsked Jan 05, 2021 by Jill M.
I placed an order for cookbooks and other items some time ago -- maybe a couple weeks ago -- but haven't received the items. Would you please check to see if my order is pending?
Answered by Evan Petto
Hi Jill! Thank you so much for your question. Please email me directly at [email protected] with the email address used to place the order as well as the order number you received with your confirmation email. Happy to help.
Read MoreAsked Jan 02, 2021 by Melissa A.
I have a delightful cinnamon roll recipe that uses 1/2 cup mashed potato. I understand that I can substitute potato starch for the mashed potato, but is it a 1:1 substitution or another ratio and would I need to add any additional liquid(s)? Thank you.
Answered by April Dodd
Melissa - Yes, for a quicker option, you can start with potato starch instead of prepared mashed potatoes, though you will want to add liquid so that you end up with a moisture content similar to that of mashed potatoes. Part of what makes prepared mashed potatoes such a great addition to something like a cinnamon roll recipe is that there is a good amount of fat in mashed potatoes, and that fat impedes gluten development, resulting in a tender, supple dough. There is also water in mashed potatoes, though, so I'd add water and full-fat milk in equal parts to your potato starch until it is pasty and thick; a little melted butter in the mix will also help to give comparable fat content as "real" mashed potatoes. -April D.
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